Sweet Corn Potato Salad – with its pops of bright corn, sweet basil, and creamy potatoes, this healthy no-mayo salad will keep you coming back for more!
Potato salad! This is the stuff of summer.
Especially when its full of tender potatoes that get ultra creamy when boiled and are combined with pops of sweet summer corn, crunchy celery, mild scallions, and fresh basil. All tossed with a honey dijon no-mayo olive oil dressing that soaks into the warm potatoes and coats them with even more flavor.
Watch out every picnic and potluck of the season! You are about to be dominated by this perfect potato salad.
This salad is healthy as can be! By swapping out mayo for a healthier (and more flavorful!) olive oil dressing, you cut out processed food and questionable oils. The result is a lighter, better for you potato salad that is 200 calories a serving, vegetarian and gluten free!
And you can whip up this side dish with 10 ingredients and be eating it in 25 minutes!
Secrets to Make Perfect Sweet Corn Potato Salad:
Grab some potatoes and get them into boiling water. Let them simmer away until they are fork tender. Once the potatoes are creamy and tender, add in the corn and save yourself a second pot to clean! Simmer for one more minute just until the corn is tender.
The secret to the no-mayo potato salad is letting the potatoes steam themselves dry after you drain them. If they have excess water, they wont absorb the dressing with all of its mouth watering flavor! And the little dry bits of cooked potatoes will mix into the dressing when you toss it and cause it to become magically and unexpectedly but perfectly creamy.
Finally, toss in the herbs, celery, and scallions! Pile it into a bowl and dig on in!Print
Sweet Corn Potato Salad – with its pops of bright corn, sweet basil, and creamy potatoes, this healthy no-mayo salad will keep you coming back for more! You need 10 ingredients and 20 minutes to make this speedy salad. By using a no-mayo olive oil, honey, and Dijon dressing, you nix the process food and end up with a lighter, healthier, and tastier side!
2 pounds baby potatoes, halved or quartered if they are large (about 6 cups chopped)
2 ribs celery, diced
1 cup corn, fresh off the cob or frozen
1 scallion, chopped
¼ cup chopped basil
1 tablespoon chopped dill
For the dressing:
¼ cup extra virgin olive oil OR avocado oil
2 tablespoons white wine vinegar
1 ½ teaspoon Dijon mustard
1 tablespoon honey
1 clove garlic, minced
½ teaspoon salt
½ teaspoon pepper
- Bring a large pot of water to a boil. Add in the potatoes, cover and cook until the potatoes are fork tender, about 10 minutes. When the potatoes are fork tender, add in the corn and cook for one more minute.
- Drain the potatoes and corn. Once all the water has evaporated and the potatoes start to look “dry,” add them to a large bowl.
- While the potatoes are cooking, whisk together all of the dressing ingredients. Pour the dressing over the potatoes while they are still warm. Add in the scallion and celery.
- Stir in the basil and dill just before serving. You can serve the salad warm, chilled, or at room temperature.
- Serving Size: ⅙th recipe
- Calories: 200
- Sugar: 4g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
Keywords: summer, herb, no mayo, vegetarian, dairy free, vegan, gluten free, olive oil, healthy